Pineapple Jalapeno Jelly Recipes

JALAPENO PINEAPPLE JELLY.

Steps:

• 1. Wash and clean your peppers make sure you seed them and take the ribs off. Be sure to wear gloves or else you will regret t later. It's ok if a couple of seeds are still on the peppers. Dice your pine apple into little chunks. In a blender add jalapenos and vinegar blend until they are mush.
• 2. In a pot add blended mixture with sugar bring to a boil and cook for 10 minutes. make sure to skim of foam so the jelly doesn't get cloudy. take off heat add pineapples cook for another 5 minutes in the last minute of cooking add the two pouches of fruit pectin bring to a boil and boil for about 1 minute turn off heat.
• 3. Pour jelly in sterilized canning jars with a ladle you don't really need a funnel but you can use one if you need to. Fill to the tip leaving a small space for the lid to pop down. put them in a pot of simmering water and simmer until you can feel the lid has properly sealed. It takes about 2 hours to set and enjoy.

PINEAPPLE PEPPER JELLY

Steps:

• BRING boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use.
• Drain jars well before filling.
• PARE and finely chop or grind pineapples. I prefer grinding because it releases the juices better.
• Place 3 layers of damp cheesecloth or jelly bag in large strainer over bowl.
• Pour prepared fruit into cheesecloth. Tie cheesecloth closedand let drip into bowl until dripping stops. Press gently.
• Measure exactly 3 cups juice into 6- or 8-quart saucepot. You should have enough juice, but if you don't you can add up to 1/2 cup water, or unsweetened canned pineapple juice.
• Add finely ground peppers to juice.
• STIR sugar into juice in saucepot.
• Add butter to reduce foaming, if desired.
• Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
• STIR in pectin quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly.
• Remove from heat & skim off any foam with metal spoon.
• LADLE quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads.
• Cover with two-piece lids.
• Screw bands tightly.
• Place jars in a water bath canner, water must cover jars by 1 to 2 inches; add boiling water if needed.
• Cover; bring water to gentle boil & process 5 minutes.
• Remove jars and place upright on a towel to cool completely.
• After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.

PINEAPPLE JALAPENO JAM

Steps:

• Prep to preserve:.
• Sterilize five 1/2 pint canning jars by placing them in boiling hot water for 5 to 10 minutes.
• Preparing the jam:.
• In a large pot, combine the pineapple, jalapeño pepper, sugar, lemon juice, and butter. Cook on high, stirring often, until the mix boils.
• Add the liquid fruit pectin, continuing to stir for 1 minutes while bringing the mix back to a boil. Then immediately remove the pot from the heat source. Skim any foam.
• Preserving the jam:.
• Remove the jars from the water, then transfer the jam into the jars, leaving 1/4 inch space at the top of the jar. Run a knife around the inside of each jar to remove any bubbles. Clean the rims of any excess jam.
• Seal the jars, then process them in a boiling water canner (approximately 10 minutes, but follow your canner's instructions). Then remove the jars and allow them to cool.
• Preserve the jam in a cool dark location until ready to use.

PINEAPPLE JALAPENO JELLY

Steps:

• 1. BRING boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use.
• 2. Drain jars well before filling.
• 3. Pare and finely chop or grind pineapples. I prefer grinding because it releases the juices better.
• 4. Place 3 layers of damp cheesecloth or jelly bag in large strainer over bowl.
• 5. Pour prepared fruit into cheesecloth. Tie cheesecloth closedand let drip into bowl until dripping stops. Press gently.
• 6. Measure exactly 3 cups juice into 6- or 8-quart saucepot. You should have enough juice, but if you don't you can add up to 1/2 cup water, or unsweetened canned pineapple juice.
• 7. Add finely ground peppers to juice.
• 8. Stir sugar into juice in saucepot.
• 9. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
• 10. Stir in pectin quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly.
• 11. Remove from heat & skim off any foam with metal spoon.
• 12. Ladle quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads.
• 13. Cover with two-piece lids.
• 14. Screw bands on finger tight.
• 15. Place jars in a water bath canner, water must cover jars by 1 to 2 inches; add boiling water if needed.
• 16. Cover; bring water to gentle boil & process 5 minutes.
• 17. Remove jars and place upright on a towel to cool completely.
• 18. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)